Recipe by Illanique van Aswegen
Creamy fennel, biltong and goat’s cheese soup
Ingredients
Croutons
- 60g mini baguette, sliced (about 16 slices)
- 20ml (4 tsp) olive oil
- salt and freshly ground black pepper, to taste
Soup
- 5g butter
- 180g (about 4) small leeks, finely sliced
- 15ml (1 tbsp) garlic, peeled and crushed
- 360g fennel, chopped
- 370g (about 2) medium potatoes, peeled and chopped
- 1L (4 cups) chicken stock
- 15ml (1 tbsp) Dijon mustard
- 250ml (1 cup) fresh cream
- 2 x 100g goat’s cheese logs
- 35g powdered biltong
- handful finely sliced biltong, to serve
- fresh microherbs, to garnish
Instructions
1
For the croutons, preheat the oven to 180°C. Toss the sliced bread and oil together and season to taste. Place on a baking tray and bake until crisp and golden, 4 – 5 minutes.
2
For the soup, heat a large pot over low heat. Add the butter, leeks, garlic and fennel, and gently sauté for 10 minutes. It shouldn’t brown too much.
3
Add the potatoes and stock, cover and simmer until tender, 45 – 50 minutes. Add the mustard, cream and one 100g goat’s cheese log. Use a blender to purée until smooth. Stir in the powdered biltong and season to taste.
4
Serve the soup topped with a little finely sliced biltong. Crumble over the remaining goat’s cheese and garnish with the croutons and fresh microherbs.
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